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Baked Tacos


Sticking with the Mexican theme, by the time Halloween came along I was still craving Mexican food.  Why didn't we just go out for Mexican food, you ask?  That's too easy!  I must make it!  This recipe popped up on Facebook from Get In My Belly that has those speed videos showing a recipe being made really fast. It looked easy so why not? (They always look really easy when they speed through them in a video.)  I've never used those hard taco shells before - the ones that come in a box.  But they looked a lot easier to eat than authentic tacos and easy to make.  I thought it would be nice to have tacos that are instantaneously ready to eat and that aren't messy plus we can walk around and eat them while we're answering the door on Halloween.

 We get a lot of trick-or-treaters at our house and we were ready. Hey, look!  It's Colonel Sanders.


The reason we get a lot of trick-or-treaters is because the neighbors at the end of the block put on a Skeleton Theater and kids (and adults) come from near and far to watch it.


They do a totally professional job, including the mouths of the skeletons moving exactly right.


 After making this dish, I decided these would be good to have if you had a lot of people over.  They are easy to serve and easy to eat.  They are nice and hot right out of the oven and make for a good finger-food.  They are not my usual authentic recipe, of course, made from homemade tortillas but they are still a good alternative version that would be perfect for a party or on Halloween.

 Serves 4 (3 tacos each)

 1 Tbsp. olive oil
1/2 cup onion, diced
1/2 pound cooked chicken, shredded or ground turkey or chicken 
taco seasoning to taste
1 14.5 ounce can diced tomato, drained
1 can diced, green chilis
1 box of taco shells
1 can of refried beans
2 cups Mexican blend cheese, shredded
toppings such as shredded lettuce, salsa, avocados, sour cream, sliced jalapeños, chopped cilantro

 1.  Preheat oven to 400 degrees.

 2.  Spray a 9 x 13 baking dish with nonstick spray and set aside.

 3.  Heat olive oil over medium heat in a medium skillet. 

4.  Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent.

5.  Stir in the chicken and cook until browned and cooked through.

6.  Add taco seasoning, tomatoes, and green chiles.  Stir to combine. Reduce to simmer and allow to cook for 5-8 minutes.

7.  Place the taco shells in the baking dish, standing up.

8.  Spoon 1 Tbsp. of refried beans into the bottom of each taco shell. 


9.  Top with the chicken mixture, almost to the top of each shell.


10.  Sprinkle each shell generously with shredded cheese.

 11.  Bake for 12-14 minutes or until cheese is fully melted and the edges of the shell are browned.


 12.  Remove from oven and top with your favorite taco items such as cilantro, salsa or jalapeños.  

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